Pan-Roasted Salmon And Bread Salad Recipe

Name: Pan-Roasted Salmon And Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Eight 1-inch-thick slices of ciabatta (from a 12-ounce loaf), cut into large chunks; 5 tablespoons extra-virgin olive oil; 2 pints grape tomatoes, halved; 2 large garlic cloves, minced; 2 tablespoons salted capers, rinsed and coarsely chopped; 1 lemon, halved lengthwise and very thinly sliced; 1/4 cup chopped flat-leaf parsley; 1/2 teaspoon crushed red pepper; Kosher salt and freshly ground pepper; 2 pounds center-cut skinless salmon fillet, cut into 2-inch chunks

Servings: persons

Eight 1-inch-thick slices of ciabatta (from a 12-ounce loaf), cut into large chunks
5 tablespoons extra-virgin olive oil
2 pints grape tomatoes, halved
2 large garlic cloves, minced
2 tablespoons salted capers, rinsed and coarsely chopped
1 lemon, halved lengthwise and very thinly sliced
1/4 cup chopped flat-leaf parsley
1/2 teaspoon crushed red pepper
Kosher salt and freshly ground pepper
2 pounds center-cut skinless salmon fillet, cut into 2-inch chunks

1
Preheat the oven to 450u00b0. In a large roasting pan, toss the ciabatta chunks with 2 tablespoons of the olive oil. Roast for about 5 minutes, until the bread is lightly toasted.
2
In a large bowl, toss the tomato halves with the garlic, capers, lemon, parsley, crushed red pepper and 2 tablespoons of the olive oil; season with salt and pepper. Stir the tomatoes into the toasted bread. Roast for 10 to 12 minutes, until the tomatoes begin to soften and break down.
3
Meanwhile, in the same bowl, toss the salmon with the remaining 1 tablespoon of olive oil and season with salt and pepper. Nestle the salmon into the bread and tomatoes, spooning some of the tomatoes on top. Roast for about 6 minutes, until the salmon is just cooked through. Serve right away.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Eight 1-inch-thick slices of ciabatta (from a 12-ounce loaf), cut into large chunks, 5 tablespoons extra-virgin olive oil, 2 pints grape tomatoes, halved, 2 large garlic cloves, minced, and more.

Yes, Pan-Roasted Salmon And Bread Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan-Roasted Salmon And Bread Salad

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